Stuffed Aubergines (eggplant) From Languedoc

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 aubergines
• oil (for frying)
• 10 ounces sausage meat
• 1 garlic clove, minced
• salt
• pepper
• 2 tablespoons breadcrumbs
• 1 tablespoon parsley, chopped
• 3 tablespoons butter

Recipe

• 1 slice aubergines lengthwise in half. make a few incisions in flesh, sprinkle with salt, let stand 30 minutes.
• 2 fry in hot oil a few minutes. drain.
• 3 using scoop, scoop out pulp carefully without damaging skin.
• 4 mix pulp with sausage meat, garlic, salt and pepper.
• 5 stuff skins with mixture and lay in an oiled oven-proof dish.
• 6 mix bread crumbs and parsley and sprinkle over aubergine halves, dot each with a piece of butter.
• 7 cook at 350 for about 30 minutes.